How to make Butternut Squash Hash:

Begin by chopping up the bacon and cooking it in a cast iron skillet. Remove the pieces of bacon, leaving the fat behind for cooking.

Add the chopped onion and saute until it turns translucent, about 5 minutes. If you love the flavor of caramelized onion, you can cook it even longer until it begins turning brown – about 10 to 15 minutes (this is what I like to do)

Add the butternut squash, garlic, sea salt and rosemary. Stir, then cover. Cook 3 to 5 minutes, until butternut squash has softened. Remove the lid and continue cooking until the squash has a nice golden-brown color and is cooked through.

For Serving:

Instructions

Begin by chopping up the bacon and cooking it in a cast iron skillet. Remove the pieces of bacon, leaving the fat behind for cooking.

Add the chopped onion and saute until it turns translucent, about 5 minutes.

Add the butternut squash, garlic, sea salt and rosemary. Stir, then cover. Cook 3 to 5 minutes, until butternut squash has softened. Remove the lid and continue cooking until the squash has a nice golden-brown color and is cooked through to desired done-ness.

Add the sun-dried tomatoes and stir well. Cook just 30 seconds to 1 minute longer, until the sun-dried tomatoes are well-incorporated and hot.